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Homayouni A, Ansari F, Azizi A, Pourjafar H, Madadi M. Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180817101526] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
:
This review presents the industrial manufacture and applications of cheese for the delivery
of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous
characteristics of cheese for the delivery of probiotic microorganisms into the human gut in
comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also
separately argued followed by discussing queries respecting the viability of probiotic bacteria into these
cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms,
factories are recommended producing it in large quantities.
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Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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Joghataei M, Shahidi F, Pouladfar G, Mortazavi SA, Ghaderi A. Probiotic potential comparison of Lactobacillus strains isolated from Iranian traditional food products and human feces with standard probiotic strains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6680-6688. [PMID: 31328278 DOI: 10.1002/jsfa.9945] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 07/16/2019] [Accepted: 07/18/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Traditional fermented products are a rich source of microorganisms which may have remarkable probiotic properties even more significant than probiotic strains of human origin. In this study three Lactobacillus plantarum and one Lactobacillus fermentum strains, isolated from either Iranian traditionally fermented products or children's feces, identified with molecular methods and selected based on high acid resistance, were investigated for their probiotic properties in vitro and compared with standard probiotic strains of the species; L. plantarum ATCC 14917, L. fermentum PTCC 1744 and L. acidophilus ATCC 4356. RESULTS Most of the isolates showed a high survival rate under gastrointestinal tract conditions and L. plantarum strains displayed a moderate ability to adhere to human colon adenocarcinoma cell line, HT-29. Neutralized cell free culture supernatants of L. plantarum strains were capable of inhibiting pathogens. Almost all of the strains were resistant to vancomycin and streptomycin and susceptible to other clinically relevant antibiotics. Isolated strains exhibited low to moderate autoaggregation (Auto-A), co-aggregation (Co-A) and hydrophobicity, following a strain specific manner. None of the strains invaded into HT-29 cells while strain PF11 could significantly decrease the number of adhering pathogenic bacteria. Most of the strains increased apoptosis of HT-29 cells, though they had no effect on human umbilical vein endothelial cells (HUVECs). CONCLUSION Favorable probiotic properties of strains PL4 and PF11 along with their anticancer activity imply their potential for clinical or technological applications. However, further in vitro/in vivo investigations are recommended. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mehri Joghataei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Gholamreza Pouladfar
- Professor Alborzi Clinical Microbiology Research Center, Nemazee Hospital, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Abbas Ghaderi
- Department of Immunology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran
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Gavrilova E, Anisimova E, Gabdelkhadieva A, Nikitina E, Vafina A, Yarullina D, Bogachev M, Kayumov A. Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation. BMC Microbiol 2019; 19:248. [PMID: 31703621 PMCID: PMC6839075 DOI: 10.1186/s12866-019-1618-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Accepted: 10/22/2019] [Indexed: 01/08/2023] Open
Abstract
Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besides changing its organoleptic characteristics also helps to eliminate unfavorable microflora and represses growth of pathogens. To the date only few LABs has been reported to exhibit activity against bacteria embedded in the biofilms characterized by extreme resistance to antimicrobials, high exchange rate with resistance genes and represent high risk factor for foodborne disease development. Results Six novel LAB strains isolated from the clover silage exhibited pronounced antibacterial activity against biofilm embedded pathogens. We show explicitly that these strains demonstrate high acidification rate, completely repress the growth of E. coli, S. aureus and to a lesser extent P. aeruginosa as well as exhibit appropriate probiotic and milk-fermenting properties. Moreover, in contrast to the approved probiotic strain Lactobacillus plantarum 8PA3, the new isolates were able to efficiently eradicate preformed biofilms of these pathogens and prevent bacterial spreading originating from the biofilm. We suggest these strains as potential additives to the pre-cultures of conventional LAB strains as efficient tools targeting foodborne pathogens in order to prevent food contamination from either seeded raw material or biofilm-fouled equipment. Conclusions The AG10 strain identified as L. plantarum demonstrate attractive probiotic and milk fermentation properties as well as high resistance to simulated gastric conditions thus appearing perspective as a starter culture for the prevention of bacterial contamination originating from fouled equipment during milk fermentation.
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Affiliation(s)
| | | | - Alsu Gabdelkhadieva
- Kazan National Research Technological University, 68 Karl Marx Str, 420015, Kazan, Russia
| | - Elena Nikitina
- Kazan Federal University, 18 Kremlevskaya Str, 420008, Kazan, Russia.,Kazan National Research Technological University, 68 Karl Marx Str, 420015, Kazan, Russia
| | - Adel Vafina
- Kazan National Research Technological University, 68 Karl Marx Str, 420015, Kazan, Russia
| | - Dina Yarullina
- Kazan Federal University, 18 Kremlevskaya Str, 420008, Kazan, Russia
| | - Mikhail Bogachev
- Kazan Federal University, 18 Kremlevskaya Str, 420008, Kazan, Russia.,Saint-Petersburg Electrotechnical University, 5 Professor Popov str, 197376, St. Petersburg, Russia
| | - Airat Kayumov
- Kazan Federal University, 18 Kremlevskaya Str, 420008, Kazan, Russia.
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54
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Grujović MŽ, Mladenović KG, Nikodijević DD, Čomić LR. Autochthonous lactic acid bacteria-presentation of potential probiotics application. Biotechnol Lett 2019; 41:1319-1331. [PMID: 31515644 DOI: 10.1007/s10529-019-02729-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Accepted: 09/05/2019] [Indexed: 12/31/2022]
Abstract
OBJECTIVE The objective of this study was to evaluate the probiotic potential as well as the ability of adhesion and aggregation of natural and autochthonous lactic acid bacteria, isolated from traditionally made cheese. RESULTS Lactic acid bacteria from natural food sources can be promising probiotic candidates and they can be used in natural food preservation or like starter cultures. Tested autochthonous isolates showed tolerance to the simulated gastrointestinal condition as well as the sensitivity to clinically relevant antibiotics, especially to ampicillin (MIC at 0.195 μg mL-1 for lactobacilli and from 0.195 to 3.125 μg mL-1 for lactococci). Among isolates, the highest percentage of adhesion was detected with chloroform, while the adhesion ability of selected isolates to pig intestinal epithelium was in the correlation with the results of adhesion ability with solvents. The auto-aggregation ability of isolates was demonstrated, while co-aggregation with Escherichia coli was strain specific. CONCLUSION The results indicated the potential probiotic properties of the isolates and give evidence for further investigation and potential application in the dairy industry.
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Affiliation(s)
- Mirjana Ž Grujović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, Kragujevac, 34000, Republic of Serbia.
| | - Katarina G Mladenović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, Kragujevac, 34000, Republic of Serbia
| | - Danijela D Nikodijević
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, Kragujevac, 34000, Republic of Serbia
| | - Ljiljana R Čomić
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, Kragujevac, 34000, Republic of Serbia
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Evaluation of safety and probiotic properties of a strain of Enterococcus faecium isolated from chicken bile. Journal of Food Science and Technology 2019; 57:578-587. [PMID: 32116367 DOI: 10.1007/s13197-019-04089-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2019] [Accepted: 09/05/2019] [Indexed: 10/26/2022]
Abstract
Probiotics are important bacteria due to their benefit on human health. In this study, four strains of lactic acid bacteria from chicken bile were isolated and the strain with the best antimicrobial activity was selected for further identification and evaluation on its probiotic traits and safety. The strain was identified as Enterococcus faecium by biochemical characterization and 16S rDNA gene sequencing. The strain, named E. faecium MK-SQ-1, was tolerant to acid (pH 3.0), bile salts (up to 0.3%) or trypsin (up to 0.4%) for 3 h and it was able to survive from high temperature (up to 60 °C) for 15 min. This strain inhibited the growth of Salmonella enteritidis and Staphylococcus aureus intermediately. The genes responsible for virulence including asa1, cylA, efaA, esp, gelE and hyl were absent and the mice administrated orally with a very high dose (2 × 109 CFU) of the strain daily for 35 days were not found abnormal. The strain enhanced the serum IgG level and phagocytic index of mice significantly by daily oral administration at a high dose (2 × 108 CFU) for 21 days (p < 0.05). The strain did not have multi-antibiotic resistance and vancomycin resistance. Comprehensive evaluation showed E. faecium MK-SQ-1 could be a candidate as a probiotic strain used in human or animals.
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Pino A, Russo N, Van Hoorde K, De Angelis M, Sferrazzo G, Randazzo CL, Caggia C. Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria. Microorganisms 2019; 7:E254. [PMID: 31408976 PMCID: PMC6723934 DOI: 10.3390/microorganisms7080254] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 07/30/2019] [Accepted: 08/07/2019] [Indexed: 01/17/2023] Open
Abstract
Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe's milk without the addition of any starter cultures. In the present study, the Lactobacillus population of Piacentinu Ennese PDO cheese was in vitro screened in order to select promising probiotic strains to be further used in humans. One hundred and sixty-nine lactic acid bacteria (LAB) were isolated from 90 days ripened cheeses and identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by MALDI-TOF MS. One hundred and thirteen (113) isolates belonging to QPS-list species were characterized for both safety and functional properties. All tested isolates were considered safe because none showed either gelatinase, DNase, mucinase, or hemolytic activity. Tolerance to lysozyme, bile salts, and acidic conditions, along with ability to survive under simulated gastrointestinal digestion, were observed. In addition, based on antimicrobial activity against pathogens, cell surface characteristics, Caco-2 adhesion abilities, and anti-inflammatory potential, it was possible to confirm the strain-dependent functional aptitude, suggesting that Piacentinu Ennese PDO cheese may be considered a precious source of probiotic candidates.
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Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy
| | - Koenraad Van Hoorde
- Department of Biotechnology, Laboratory of Brewing Science and Technology, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Giuseppe Sferrazzo
- Department of Drug Sciences, Section of Biochemistry, University of Catania, 95125 Catania, Italy
| | - Cinzia Lucia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy.
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy
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Xu Y, Tian Y, Cao Y, Li J, Guo H, Su Y, Tian Y, Wang C, Wang T, Zhang L. Probiotic Properties of Lactobacillus paracasei subsp. paracasei L1 and Its Growth Performance-Promotion in Chicken by Improving the Intestinal Microflora. Front Physiol 2019; 10:937. [PMID: 31404251 PMCID: PMC6670285 DOI: 10.3389/fphys.2019.00937] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Accepted: 07/09/2019] [Indexed: 12/12/2022] Open
Abstract
Lactobacillus paracasei subsp. paracasei L1 was previously isolated from sweet potato sour liquid. This bacterial species specifically binds onto starch granular surfaces, triggering the enzymatic hydrolysis of raw starch. We investigated the functional and safety properties of strain L1 in vitro to establish its probiotic potential, and analyzed its effect on growth performance and intestinal microflora of chicken in feeding experiments. The optimal growth conditions of strain L1 included low pH and high concentrations of bile salts and NaCl. Its 1-, 2-, and 24-h autoaggregation values were 15.8 ± 1.2%, 20.4 ± 2.3%, and 47.2 ± 0.8%, respectively, with the surface hydrophobicity value at 560 nm of 38.1 ± 2.7%. Further, its adhesion rate to Caco-2 cells was 22.37 ± 1.44%. Strain L1 was resistant to erythromycin and azithromycin, but sensitive to other antibiotics tested. For the feeding experiments, 240 chickens with similar weights were randomly divided into a control (C) group and strain L1 (L) group and fed for 8 weeks. Strain L1 promoted the weight gain of chickens in L group. A significant increase in the population size of the two phyla and 23 genera in the small intestine was observed in the presence of strain L1 (P < 0.05), with 0 phyla and 4 genera showing significant increase in the cecum (P < 0.05). In the small intestine, the abundance of six functional genes at Kyoto Encyclopedia of Genes and Genomes (KEGG) level 2 and 49 genes at KEGG level 3 was significantly increased in group L (P < 0.05), with lesser changes noted in the cecum. An increase in the metabolic pathway functions, including enzyme families and the digestive system, was observed in the intestinal microbiota in the L group compared to the C group. However, the other metabolic pathway functions, including metabolism of fatty acid biosynthesis, as well as metabolism of glycerolipids and propanoate, increased in the cecal microbiota of the L group relative to the C group. These changes are most likely related to the changes in the gut microbiota composition. Collectively, strain L1 supplementation may promote growth performance and improve the intestinal microflora in chicken although further studies are needed to confirm this.
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Affiliation(s)
- Yunhe Xu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Yuan Tian
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Yunfang Cao
- Tianwang Animal Health Supervision Institute, Jinzhou Economic and Technological Development Zone, Jinzhou, China
| | - Jianguo Li
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Haonan Guo
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Yuhong Su
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Yumin Tian
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Cheng Wang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Tianqi Wang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Lili Zhang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
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Guimarães GM, Soares LA, Silva TNL, de Carvalho ILQ, Valadares HMS, Sodré GA, Gonçalves DB, Neumann E, Da Fonseca FG, Vinderola G, Granjeiro PA, de Magalhães JT. Cocoa Pulp as Alternative Food Matrix for Probiotic Delivery. Recent Pat Food Nutr Agric 2019; 11:82-90. [PMID: 30961519 DOI: 10.2174/2212798410666190408151826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 02/23/2019] [Accepted: 02/27/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND For screening probiotic strains with viability and stability in non-dairy foods for health benefits, we revised all patents relating to probiotics in food. OBJECTIVE Screening of potential probiotics from Brazilian Minas artisanal cheese and verify their survival in frozen Brazilian cocoa pulp. METHODS Isolation and identification of the strains. The potential probiotic characterization involved gastric juice and bile resistance, antibiotic and antimicrobial activity, hydrophobicity, autoaggregation, coaggregation and adhesion assay in HT-29 cells. Organoleptic, viability and stability of probiotic strain in frozen cocoa pulp were evaluated. RESULTS Fourteen strains of Lactobacillus plantarum (9), Weissella paramesenteroides (3), Lactobacillus fermentum (1), and Leuconostoc mesenteroides (1) were obtained. Most of the strains were resistant to simulated gastric acidity and bile salts. Almost all strains were sensitive to the antibiotics tested, except to ciprofloxacin and vancomycin. About 47% of the strains are potential producers of bacteriocins. High hydrophobicity was observed for four strains. Autoaggregation ranged from 8.3-72.6% and the coaggregation capacity from 5.2-60.2%. All of the assessed strains presented more than 90% of adhesion to HT-29 intestinal cells. The percentage of Salmonella inhibition in HT-29 cells ranged from 4.7-31.1%. No changes in color, aroma, and pH were observed in cocoa pulps after storage at -20 °C for 90 days. CONCLUSION Wild strains of acid lactic bacteria from cheese proved to be viable and stable in frozen Brazilian cocoa pulp. This work showed a promising application of L. plantarum isolated strains to be used with frozen cocoa pulp matrix in probiotics food industry.
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Affiliation(s)
- Gabriele M Guimarães
- Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil
| | - Letícia A Soares
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - Tuânia N L Silva
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - Iracema L Q de Carvalho
- Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil
| | - Helder M S Valadares
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - George A Sodré
- Comissao Executiva do Plano da Lavoura Cacaueira, Rodovia Itabuna, S/N Km 10, Zona Rural, Itabuna - BA, 45604-811, Brazil
| | - Daniel B Gonçalves
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - Elisabeth Neumann
- Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil
| | - Flávio G Da Fonseca
- Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil
| | - Gabriel Vinderola
- Instituto de Lactologia Industrial (UNL-CONICET), Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Paulo A Granjeiro
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - Juliana T de Magalhães
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
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Pino A, Bartolo E, Caggia C, Cianci A, Randazzo CL. Detection of vaginal lactobacilli as probiotic candidates. Sci Rep 2019; 9:3355. [PMID: 30833631 PMCID: PMC6399336 DOI: 10.1038/s41598-019-40304-3] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Accepted: 02/08/2019] [Indexed: 11/18/2022] Open
Abstract
The vaginal microbiota of healthy women is dominated by lactobacilli, which exerts important health-promoting effects to the host. In the present study, 261 lactobacilli isolated from vagina of healthy women were screened for their potential probiotic characteristics. Safety features (haemolytic activity, antibiotic susceptibility, bile salt hydrolase activity) and functional properties (resistance to low pH and bile salts, lysozyme tolerance, gastrointestinal survival, antagonistic activity against pathogens, hydrophobicity, auto-aggregation, and co-aggregation abilities, hydrogen peroxide production, biofilm formation, exopolysaccharide production, adhesion capacity to both normal human vagina epithelial cells and Caco-2 epithelial cells, and lactic acid production) were in depth evaluated. Seven strains, identified as Lactobacillus rhamnosus, Lactobacillus helveticus and Lactobacillus salivarius fulfilled the criteria described above. Therefore, the vaginal ecosystem represents a suitable source of probiotic candidates that could be used in new functional formulates for both gastrointestinal and vaginal eubiosis.
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Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Emanuela Bartolo
- Department of General Surgery and Medical Surgical Specialties, Gynecological Clinic, University of Catania, Policlinico Universitario, Catania, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Antonio Cianci
- Department of General Surgery and Medical Surgical Specialties, Gynecological Clinic, University of Catania, Policlinico Universitario, Catania, Italy
| | - Cinzia L Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy.
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Chopade LR, Paradeshi JS, Amrutkar KP, Chaudhari BL. Finding out potent probiotic cultures from ayurvedic formulation Takrarishta through in-vitro probiotic characterization and principal component analysis. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.061] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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61
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Kim JH, Baik SH. Probiotic properties of Lactobacillus strains with high cinnamoyl esterase activity isolated from jeot-gal, a high-salt fermented seafood. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-018-1424-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Suo H, Liu S, Li J, Ding Y, Wang H, Zhang Y, Zhao X, Song JL. Lactobacillus paracasei ssp. paracasei YBJ01 reduced d-galactose–induced oxidation in male Kuming mice. J Dairy Sci 2018; 101:10664-10674. [DOI: 10.3168/jds.2018-14758] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 08/08/2018] [Indexed: 12/14/2022]
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Agostini C, Eckert C, Vincenzi A, Machado BL, Jordon BC, Kipper JP, Dullius A, Dullius CH, Lehn DN, Sperotto RA, Pozzobon A, Granada CE, Maciel MJ, Volken de Souza CF. Characterization of technological and probiotic properties of indigenous Lactobacillus spp. from south Brazil. 3 Biotech 2018; 8:451. [PMID: 30333953 DOI: 10.1007/s13205-018-1469-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Accepted: 09/29/2018] [Indexed: 01/21/2023] Open
Abstract
In this study, we isolated Lactobacillus spp. from bovine raw milk and artisanal cheese from southern Brazil, and evaluated their technological and probiotic potential to select new isolates for producing healthy fermented dairy foods with differentiated tastes and flavours. We obtained 48 new lactobacilli isolates, which were isolated from raw milk (38) and cheese (10). These bacterial isolates were closely related with ten species: Lactobacillus paracasei (50% of the isolates), L. parabuchneri (15%), L. pentosus (13%), L. zeae (4%), L. plantarum (4%), L. otakiensis (4%), L. casei (4%), L. harbinensis (2%), L. diolivorans (2%), and L. rhamnosus (2%). Isolates CH112 and CH131 showed the greatest acidification potential, reducing the pH of milk to below 5.3 after incubation for 6 h at 32 °C. Considering proteolytic activity and diacetyl production, isolates ML88a, ML04, and ML12 showed the most promising results. Isolate ML12 showed 100% survival rate when inoculated in gastric juice at pH 2.5. The evaluation of antibacterial activity of the lactobacilli showed that the pathogens Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis, and Salmonella Typhimurium were strongly inhibited by the pure lactobacilli cultures. Five Lactobacillus isolates (ML01, ML04, ML12, ML88, and CH139) showed both technological and probiotic characteristics. Principal Component Analysis (PCA) was used to investigate correlations among technological and probiotic characteristics, and identified new promising lactobacilli isolates for exploring their characteristics. This study reveals the importance of selecting new microorganisms with potential applicability in the food industry for developing functional foods with differentiated aromas and flavours.
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Affiliation(s)
- Camila Agostini
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
- 2Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Camila Eckert
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
- 2Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Angélica Vincenzi
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
- 2Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Bruna Lenhardt Machado
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
- 2Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Bruna Cristina Jordon
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - João Pedro Kipper
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Anja Dullius
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
- 2Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | | | - Daniel Neutzling Lehn
- 2Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Raul Antonio Sperotto
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Adriane Pozzobon
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Camille Eichelberger Granada
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Mônica Jachetti Maciel
- 2Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
- 4Programa de Pós-Graduação em Sistemas Ambientais Sustentáveis (PPGSAS), Universidade do Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
| | - Claucia Fernanda Volken de Souza
- 1Programa de Pós-Graduação em Biotecnologia (PPGBiotec), Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
- 2Laboratório de Biotecnologia de Alimentos, Universidade do Vale do Taquari-Univates, Lajeado, RS Brazil
- 4Programa de Pós-Graduação em Sistemas Ambientais Sustentáveis (PPGSAS), Universidade do Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
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Solieri L, De Vero L, Tagliazucchi D. Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.06.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Abdelazez A, Abdelmotaal H, Evivie SE, Melak S, Jia FF, Khoso MH, Zhu ZT, Zhang LJ, Sami R, Meng XC. Screening Potential Probiotic Characteristics of Lactobacillus brevis Strains In Vitro and Intervention Effect on Type I Diabetes In Vivo. BIOMED RESEARCH INTERNATIONAL 2018; 2018:7356173. [PMID: 30327780 PMCID: PMC6169223 DOI: 10.1155/2018/7356173] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 07/21/2018] [Accepted: 08/08/2018] [Indexed: 12/30/2022]
Abstract
Diabetes has become the third most serious threat to human health, after cancer and cardiovascular disease. Notably, Lactobacillus brevis is the most common species of LAB that produces γ-aminobutyric acid (GABA). The aim of this study is to clarify the effect of time, strain types, antibiotic concentrations, different levels of pH, and intestinal juices in aerobic or anaerobic conditions and the effect of interactions between these factors on the potential properties of KLDS 1.0727 and KLDS 1.0373, furthermore, antagonistic activity against foodborne pathogens. Moreover, another aim is to study the capability of KLDS 1.0727 and KLDS 1.0373 strains as gad gene carriers to express GABA that reduce the risk of type 1 diabetes in C57BL/6 mice as diabetic models. The obtained results exhibited the surprising tolerance of Lactobacillus brevis strains in vitro digestion models mimicking the conditions of the gastrointestinal tract, further, large antagonistic activity against foodborne pathogeneses. In vivo results displayed the significant effect on glucose level reduction, blood plasma, and histological assays of mice organs. As recommended, the use of Lactobacillus brevis strains should be widely shared in the market as a natural source of GABA in pharmaceutical and food applications.
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Affiliation(s)
- Amro Abdelazez
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Centre, Dokki, Giza 12618, Egypt
| | - Heba Abdelmotaal
- Department of Microbiology, Soil, Water, Environment, and Microbiology Research Institute, Agriculture Research Center, Giza 12619, Egypt
- Department of Microbiology and Biotechnology, College of Life Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Smith Etareri Evivie
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Department of Animal Science, Faculty of Agricultural, University of Benin, 1154, Benin City, Edo State, Nigeria
| | - Sherif Melak
- Department of Animal Science and Biotechnology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Department of Sheep and Goat, Animal Production Research Institute, Agriculture Research Centre, Dokki, Giza 12618, Egypt
| | - Fang-Fang Jia
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Mir Hassan Khoso
- Department of Microbiology and Biotechnology, College of Life Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zong-Tao Zhu
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Lu-Ji Zhang
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Rokayya Sami
- Department of Food Science and Nutrition, Taif University, Taif, Al-huwayah 888, Saudi Arabia
| | - Xiang-Chen Meng
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
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66
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Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiol 2018; 74:21-33. [DOI: 10.1016/j.fm.2018.02.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 02/01/2018] [Accepted: 02/06/2018] [Indexed: 02/07/2023]
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Elbanna K, El Hadad S, Assaeedi A, Aldahlawi A, Khider M, Alhebshi A. In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products. Sci Rep 2018; 8:12553. [PMID: 30135492 PMCID: PMC6105719 DOI: 10.1038/s41598-018-31006-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Accepted: 08/02/2018] [Indexed: 02/07/2023] Open
Abstract
Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel's milk samples collected from Saudi Arabia (Makkah area) and Egypt (Fayoum), and tested for the probiotic properties. Among them, Pro 4 and Pro 7 isolates exhibited excellent probiotic potential including bile salt (0.2-0.6%), phenol tolerance (0.2-0.4%) and salt tolerance (0.0-10%). Furthermore, both strains exhibited antimicrobial activity against wide range of food-borne pathogens and Dermatophytes with average zone inhibition of 37.5, 35.5, 34.5, 27.5, 25 and 23.5 mm for Staphylococcus aureus, Trichophyton mentagrophytes, Escherichia coli, Listeria monocytogens, Candida albicans and Salmonella typhi, respectively. Furthermore, the in vivo study indicated that these strains significantly improved the mucosal immune responses through an increase in expression of TLR2 and IFNγ mRNA in mice intestine as well as increased the synthesis of polyclonal IgG, IgM and IgA in mice blood sera. Accordingly, due to these unique probiotic properties, both selected strains could be potentially used as probiotic starter cultures for fermented dairy foods as well as functional food and health products.
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Affiliation(s)
- Khaled Elbanna
- Deptartment of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Fayoum, Egypt.
- Department of Biology, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia.
| | - Sahar El Hadad
- Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- ResearchCenter of Genetic Engineering and Bioinformatics, VACSERA, Cairo, Egypt
| | - Abdelrahaman Assaeedi
- Department of Biology, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Alia Aldahlawi
- Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- Immunology Unit, King Fahad for medical research, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Manal Khider
- Department of Dairy Science, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Alawiah Alhebshi
- Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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Lokapirnasari WP, Sahidu AM, Soepranianondo K, Supriyanto A, Yulianto AB, Al Arif A. Potency of lactic acid bacteria isolated from balinese bovine ( Bos sondaicus) intestinal waste from slaughterhouse to improve nutrient content of wheat pollard as animal feedstuff by fermentation process. Vet World 2018; 11:1127-1134. [PMID: 30250373 PMCID: PMC6141298 DOI: 10.14202/vetworld.2018.1127-1134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Accepted: 07/06/2018] [Indexed: 12/20/2022] Open
Abstract
Aim: The purpose of this study was to know the genetic and biochemical identification of isolated lactic acid bacteria (LAB) from Balinese bovine (Bos sondaicus) intestinal waste, acidity, and ox bile salts and to inhibit the growth pathogen of Staphylococcus aureus and Escherichia coli and the potential of those isolated to improve nutrient value of wheat pollard as animal feed ingredient by fermentation process. Materials and Methods: This research was divided into three stages. The first stage, isolated LAB were obtained from the bovine intestines at a slaughterhouse in Indonesia. Small intestinal samples were collected from 10 healthy Balinese beef cattle (B. sondaicus). The isolated LAB were identified by VITEK 2, polymerase chain reaction, and 16S rDNA. The basic local alignment search tool (BLAST) was performed to determine the phylogenetic tree. The second stage, the LAB were screened for their tolerance at pH 2, 3, and 4; bile salt, and antagonistic to enteric pathogen. In the third stage, to determine the potency of this isolate to increase nutrient content of wheat pollard by facultative anaerobe fermentation for 3 and 5 days. Results: The result of the first stage showed that the isolate could be identified as Lactobacilluscasei WPL 315. The result of the second stage showed that the isolate tolerance to low pH (pH 2, pH 3, and pH4) for 90 min and 24 h, and this isolate had viability tolerance in 0.3% bile salt. The isolate can inhibit S. aureus and E. coli. The result of the third stage by proximate analysis showed that crude protein increased by 23.08% after fermentation, while crude fiber decreased by 61.24% on the level 0.5% L. casei subsp. WPL 315 in the 3-day fermentation. Conclusion: Based on the results, it showed that L. casei WPL 315 derived from indigenous intestinal Balinese beef cattle (B. sondaicus) has tolerant characteristic on acidity and ox bile salts, has antagonistic effect against E. coli and S. aureus, and has the ability to increase crude protein and decrease crude fiber content of wheat pollard. It would be interesting to determine whether the strain has a probiotic candidate.
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Affiliation(s)
- Widya Paramita Lokapirnasari
- Department of Animal Husbandry, Faculty of Veterinary Medicine, Jl. Mulyorejo, Kampus C, Universitas Airlangga, Surabaya, Indonesia
| | - Adriana Monica Sahidu
- Department of Marine, Faculty of Fisheries and Marine, Jl. Mulyorejo, Kampus C, Universitas Airlangga, Surabaya, Indonesia
| | - Koesnoto Soepranianondo
- Department of Animal Husbandry, Faculty of Veterinary Medicine, Jl. Mulyorejo, Kampus C, Universitas Airlangga, Surabaya, Indonesia
| | - Agus Supriyanto
- Department of Biology, Faculty of Science and Technology, Jl. Mulyorejo, Kampus C, Universitas Airlangga, Surabaya, Indonesia
| | - Andreas Berny Yulianto
- Doctoral of Veterinary Science, Faculty of Veterinary Medicine, Jl. Mulyorejo, Campus C, Universitas Airlangga, Surabaya, Indonesia
| | - Anam Al Arif
- Department of Animal Husbandry, Faculty of Veterinary Medicine, Jl. Mulyorejo, Kampus C, Universitas Airlangga, Surabaya, Indonesia
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Antioxidative and Probiotic Activities of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China. Probiotics Antimicrob Proteins 2018; 11:1086-1099. [DOI: 10.1007/s12602-018-9452-5] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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70
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Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1348-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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71
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Edith Marius FK, François ZN, Pierre Marie K, Rui Yan W, Taicheng Z, Li Y. Screening and Characterization of Lactobacillus sp. from the Water of Cassava’s Fermentation for Selection as Probiotics. FOOD BIOTECHNOL 2018. [DOI: 10.1080/08905436.2017.1413984] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Foko Kouam Edith Marius
- Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
| | - Zambou Ngoufack François
- Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
| | - Kaktcham Pierre Marie
- Laboratory of Biochemistry, Food Science and Nutrition (LABPMAN), Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
| | - Wang Rui Yan
- Centre of Excellence for Biotechnology, CoEBIO, Institute of Microbiology, Beijing, China
| | - Zhu Taicheng
- China Academy of Science (CAS) Key Laboratory of Microbial, Physiological and Metabolic Engineering, Institute of Microbiology, Beijing, China
| | - Yin Li
- China Academy of Science (CAS) Key Laboratory of Microbial, Physiological and Metabolic Engineering, Institute of Microbiology, Beijing, China
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72
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Rajoka MSR, Hayat HF, Sarwar S, Mehwish HM, Ahmad F, Hussain N, Shah SZH, Khurshid M, Siddiqu M, Shi J. Isolation and evaluation of probiotic potential of lactic acid bacteria isolated from poultry intestine. Microbiology (Reading) 2018. [DOI: 10.1134/s0026261718010150] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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73
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Mahmoudi I, Moussa OB, El Moulouk Khaldi T, Le Roux Y, Hassouna M. Characterization of <i>Lactobacillus</i> Strains Isolated from Bovine Raw Milk for Probiotic and Technological Properties. ACTA ACUST UNITED AC 2018. [DOI: 10.4236/aim.2018.89048] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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74
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Faberi A, Compagnone D, Fuselli F, La Mantia A, Mascini M, Montesano C, Rocchi R, Sergi M. Italian Cheeses Discrimination by Means of δ13C and δ15N Isotopic Ratio Mass Spectrometry. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1110-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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75
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Cui X, Shi Y, Gu S, Yan X, Chen H, Ge J. Antibacterial and Antibiofilm Activity of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China Against Enteropathogenic Bacteria. Probiotics Antimicrob Proteins 2017; 10:601-610. [DOI: 10.1007/s12602-017-9364-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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76
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Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.055] [Citation(s) in RCA: 101] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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77
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Kaur M, Singh H, Jangra M, Kaur L, Jaswal P, Dureja C, Nandanwar H, Chaudhuri SR, Raje M, Mishra S, Pinnaka AK. Lactic acid bacteria isolated from yak milk show probiotic potential. Appl Microbiol Biotechnol 2017; 101:7635-7652. [PMID: 28879447 DOI: 10.1007/s00253-017-8473-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 07/27/2017] [Accepted: 07/30/2017] [Indexed: 11/27/2022]
Abstract
Probiotic industries strive for new, efficient and promising probiotic strains that impart a positive impact on consumer health. Challenges are persisting in isolation, screening, and selection of the new indigenous probiotic strains. In the present research, we explored the probiotic potential of 17 lactic acid bacteria isolated from Yak milk in a series of in vitro tests. We also demonstrated their health benefits, i.e., cholesterol degradation, lactose digestion, antimicrobial activity, antioxidant, and anticancer activities. Principal component analysis revealed that more than 50% of the strains fulfilled the examined criteria, e.g., survival in acidic pH, bile concentrations, and adherent property. Approximately all the strains produced antimicrobial substances against the maximum number of tested strains including clinical strains. Most strains degraded cholesterol in comparison to the reference probiotic strain whereas strain Yc showed 1.5 times higher the degradation efficiency of the control strain. Lan4 strain exhibited remarkable anticancer activity and induced the maximum apoptosis (87%) in the Hela cells and was non-toxic to the non-cancerous HEK293 cells. Around ten strains showed positive lactose digestion. Overall, this can be concluded that selected lactic acid bacteria revealed excellent probiotic properties along with desirable health benefits. These strains need to be further investigated in details for their application in the development of novel probiotic preparations for the improvement of public health.
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Affiliation(s)
- Manpreet Kaur
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- Council of Scientific and Industrial Research (CSIR)-Central Scientific Instruments Organisation, Chandigarh, 160030, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Harjodh Singh
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- Council of Scientific and Industrial Research (CSIR)-Central Scientific Instruments Organisation, Chandigarh, 160030, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Manoj Jangra
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Lakhwinder Kaur
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Pallavi Jaswal
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Chetna Dureja
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Hemraj Nandanwar
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Saumya Ray Chaudhuri
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Manoj Raje
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India
| | - Sunita Mishra
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India
- Council of Scientific and Industrial Research (CSIR)-Central Scientific Instruments Organisation, Chandigarh, 160030, India
| | - Anil Kumar Pinnaka
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, 110020, India.
- MTCC-Microbial Type Culture Collection & Gene Bank, CSIR-Institute of Microbial Technology, Chandigarh, 160036, India.
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In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics. Probiotics Antimicrob Proteins 2017; 10:704-716. [DOI: 10.1007/s12602-017-9318-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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79
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In Vitro Evaluation of the Probiotic and Safety Properties of Bacteriocinogenic and Non-Bacteriocinogenic Lactic Acid Bacteria from the Intestines of Nile Tilapia and Common Carp for Their Use as Probiotics in Aquaculture. Probiotics Antimicrob Proteins 2017; 10:98-109. [DOI: 10.1007/s12602-017-9312-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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80
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Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage. Int J Food Microbiol 2017; 256:54-61. [PMID: 28599175 DOI: 10.1016/j.ijfoodmicro.2017.05.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 04/02/2017] [Accepted: 05/28/2017] [Indexed: 11/20/2022]
Abstract
Donkey milk is recently gaining attention due to its nutraceutical properties. Its low casein content does not allow caseification, so the production of a fermented milk would represent an alternative way to increase donkey milk shelf life. The aim of this study was to investigate the possibility of employing selected Streptococcus thermophilus and Lactobacillus plantarum isolates for the production of a novel donkey milk fermented beverage. Lysozyme resistance and the ability to acidify donkey milk were chosen as main selection parameters. Different fermented beverages (C1-C9) were produced, each with a specific combination of isolates, and stored at refrigerated conditions for 35days. The pH values and viability of the isolates were weekly assessed. In addition, sensory analysis was performed. Both S. thermophilus and L.plantarum showed a high degree of resistance to lysozyme with a Minimum Bactericidal Concentration>6.4mg/mL for 100% of S. thermophilus and 96% of L. plantarum. S. thermophilus and L. plantarum showed the ability to acidify donkey milk in 24h at 37°C, with an average ΔpH value of 2.91±0.16 and 1.78±0.66, respectively. Four L. plantarum and two S. thermophilus were chosen for the production of fermented milks. Those containing the association S. thermophilus/L. plantarum (C1-C4) reached a pH lower than 4.5 after 18h of fermentation and showed microbial loads higher than 7.00logcfu/mL until the end of the storage period. Moreover, comparing the microbial loads of samples containing both species and those containing S. thermophilus alone (C5), we highlighted the ability of L. plantarum to stimulate S. thermophilus replication. This boosted replication of S. thermophilus allowed to reach an appropriate pH in a time frame fitting the production schedule. This was not observed for samples containing a single species (C5-C9). Thus, L. plantarum strains seem to be good candidates in the production of a novel type of fermented milk, not only for their probiotic potential, but also for the enhancing effect on S. thermophilus growth.
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81
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In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1258-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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82
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Feng Y, Qiao L, Liu R, Yao H, Gao C. Potential probiotic properties of lactic acid bacteria isolated from the intestinal mucosa of healthy piglets. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1254-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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83
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Amaral DM, Silva LF, Casarotti SN, Nascimento LCS, Penna ALB. Enterococcus faecium and Enterococcus durans isolated from cheese: Survival in the presence of medications under simulated gastrointestinal conditions and adhesion properties. J Dairy Sci 2017; 100:933-949. [DOI: 10.3168/jds.2016-11513] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Accepted: 10/13/2016] [Indexed: 01/02/2023]
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84
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Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1243-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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85
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Wang Y, Zhou J, Xia X, Zhao Y, Shao W. Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.07.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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86
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Aryantini NPD, Yamasaki E, Kurazono H, Sujaya IN, Urashima T, Fukuda K. In vitro safety assessments and antimicrobial activities of Lactobacillus rhamnosus strains isolated from a fermented mare's milk. Anim Sci J 2016; 88:517-525. [PMID: 27476815 DOI: 10.1111/asj.12668] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 05/11/2016] [Accepted: 05/23/2016] [Indexed: 12/28/2022]
Abstract
Safety and probiotic characteristics such as antimicrobial activities of three Lactobacillus rhamnosus strains, FSMM15, FSMM22 and FSMM26, previously isolated as potential probiotics from fermented mare's milk were investigated. The three FSMM strains were susceptible to ampicillin, gentamycin, kanamycin, streptomycin, tetracycline and chloramphenicol, whereas they were resistant to erythromycin (minimal inhibitory concentration (MIC) = 4-8 µg/mL) and clindamycin (MIC = 4 µg/mL); bioconversion of bile salts, hemolytic activity and mucin degradation activity were negative; enzymatic activities of α-chymotrypsin and β-glucosidase were detected, but those of α-galactosidase, β-glucuronidase and N-acetyl-β-glucosaminidase, were undetectable. Among the strains, strain FSMM15 was chosen as a safer probiotic candidate due mainly to the lack of plasminogen binding ability. Despite lower acid production of strain FSMM15 than others, its cell-free culture supernatant inhibited growths of Salmonella Typhimurium LT-2, Shigella sonnei, Listeria monocytogenes, and Escherichia coli O157 with comparable levels of ampicillin, suggesting a favorable aspect of strain FSMM15 as a probiotic strain.
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Affiliation(s)
- Ni Putu Desy Aryantini
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan
| | - Eiki Yamasaki
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan
| | - Hisao Kurazono
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan
| | - I Nengah Sujaya
- Integrated Laboratory for Bioscience and Biotechnology, Udayana University, Bali, Indonesia
| | - Tadasu Urashima
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan
| | - Kenji Fukuda
- Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan
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87
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Rutella GS, Tagliazucchi D, Solieri L. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food. Food Microbiol 2016; 60:54-61. [PMID: 27554146 DOI: 10.1016/j.fm.2016.06.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 06/20/2016] [Accepted: 06/28/2016] [Indexed: 12/19/2022]
Abstract
In previous work, we demonstrated that two probiotic strains, namely Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, produce fermented milks with potent angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. Here, we tested these strains for the survivability and the release of antihypertensive and antioxidant peptides in yogurt fermentation and cold storage. For these purposes three yogurt batches were compared: one prepared using yogurt starters alone (Lactobacillus delbrueckii subspecies bulgaricus 1932 and Streptococcus thermophilus 99), and the remaining two containing either PRA205 or PRA331 in addition to yogurt starters. Despite the lower viable counts at the fermentation end compared to PRA331, PRA205 overcame PRA331 in survivability during refrigerated storage for 28 days, leading to viable counts (>10(8) CFU/g) higher than the minimum therapeutic threshold (10(6) CFU/g). Analyses of in vitro ACE-inhibitory and antioxidant activities of peptide fractions revealed that yogurt supplemented with PRA205 displays higher amounts of antihypertensive and antioxidant peptides than that produced with PRA331 at the end of fermentation and over storage. Two ACE-inhibitory peptides, Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP), were identified and quantified. This study demonstrated that L. casei PRA205 could be used as adjunct culture for producing bi-functional yogurt enriched in bioactive peptides and in viable cells, which bring health benefits to the host as probiotics.
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Affiliation(s)
- Giuseppina Sefora Rutella
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy.
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88
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Ferrari IDS, de Souza JV, Ramos CL, da Costa MM, Schwan RF, Dias FS. Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese. Food Microbiol 2016; 60:29-38. [PMID: 27554143 DOI: 10.1016/j.fm.2016.06.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 06/03/2016] [Accepted: 06/24/2016] [Indexed: 10/21/2022]
Abstract
This study aimed to select autochthonous lactic acid bacteria (LAB) with probiotic and functional properties from goat dairies and test their addition to artisanal cheese for the inhibition of Salmonella typhi. In vitro tests, including survival in the gastrointestinal tract (GIT), auto- and co-aggregation, the hemolytic test, DNase activity, antimicrobial susceptibility, antibacterial activity, tolerance to NaCl and exopolysaccharide (EPS), gas and diacetyl production were conducted for sixty isolates. Based on these tests, four LAB isolates (UNIVASF CAP 16, 45, 84 and 279) were selected and identified. Additional tests, such as production of lactic and citric acids by UNIVASF CAP isolates were performed in addition to assays of bile salt hydrolase (BSH), β-galactosidase and decarboxylase activity. The four selected LAB produced high lactic acid (>17 g/L) and low citric acid (0.2 g/L) concentrations. All selected strains showed BSH and β-galactosidase activity and none showed decarboxylase activity. Three goat cheeses (1, 2 and control) were produced and evaluated for the inhibitory action of selected LAB against Salmonella typhi. The cheese inoculated with LAB (cheese 2) decreased 0.38 log10 CFU/g of S. Typhy population while in the cheese without LAB inoculation (cheese 1) the pathogen population increased by 0.29 log units. Further, the pH value increased linearly over time, by 0.004 units per day in cheese 1. In the cheese 2, the pH value decreased linearly over time, by 0.066 units per day. The cocktail containing selected Lactobacillus strains with potential probiotic and technological properties showed antibacterial activity against S. typhi in vitro and in artisanal goat cheese. Thus, goat milk is important source of potential probiotic LAB which may be used to inhibit the growth of Salmonella population in cheese goat, contributing to safety and functional value of the product.
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Affiliation(s)
- Iris da Silva Ferrari
- Federal University of San Francisco Valley, Rod. BR 407, Km 12 - Lote 543 - Projeto de Irrigação Senador Nilo Coelho, s/nº - C1, 56.300-990, Petrolina, Pernambuco, Brazil
| | - Jane Viana de Souza
- Federal University of San Francisco Valley, Rod. BR 407, Km 12 - Lote 543 - Projeto de Irrigação Senador Nilo Coelho, s/nº - C1, 56.300-990, Petrolina, Pernambuco, Brazil
| | - Cintia Lacerda Ramos
- Federal University of Lavras, Biology Department, 37.200-000, Lavras, Minas Gerais, Brazil
| | - Mateus Matiuzzi da Costa
- Federal University of San Francisco Valley, Rod. BR 407, Km 12 - Lote 543 - Projeto de Irrigação Senador Nilo Coelho, s/nº - C1, 56.300-990, Petrolina, Pernambuco, Brazil
| | - Rosane Freitas Schwan
- Federal University of Lavras, Biology Department, 37.200-000, Lavras, Minas Gerais, Brazil
| | - Francesca Silva Dias
- Federal University of San Francisco Valley, Rod. BR 407, Km 12 - Lote 543 - Projeto de Irrigação Senador Nilo Coelho, s/nº - C1, 56.300-990, Petrolina, Pernambuco, Brazil.
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89
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Charnchai P, Jantama SS, Prasitpuriprecha C, Kanchanatawee S, Jantama K. Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions. PLoS One 2016; 11:e0157958. [PMID: 27333286 PMCID: PMC4917081 DOI: 10.1371/journal.pone.0157958] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Accepted: 06/04/2016] [Indexed: 01/20/2023] Open
Abstract
The viability and functionality of probiotics may be influenced by industrial production processes resulting in a decrease in probiotic efficiency that benefit the health of humans. This study aimed to investigate the probiotic characteristics of Bifidobacterium strains isolated from fecal samples of healthy Thai infants. In the present work, three local strains (BF014, BF052, and BH053) belonging to Bifidobacterium animalis showed a great resistance against conditions simulating the gastrointestinal tract. Among these, B. animalis BF052 possessed considerable probiotic properties, including high acid and bile tolerance, strong adhesion capability to Caco-2 cells, and inhibitory activity against pathogens including Salmonella typhimurium and Vibrio cholerae. This strain also exhibited a high survival rate compared to commercial strains during storage in a wide variety of products, including pasteurized milk, soy milk, drinking yogurt, and orange juice. The impact of food processing processes as well as the freeze-drying process, storage of freeze-dried powders, and incorporation of freeze-dried cells in food matrix on probiotic properties was also determined. The stability of the probiotic properties of the BF052 strain was not affected by food processing chain, especially its resistance in the simulated gastrointestinal conditions and its adherence ability to Caco-2 cells. It indicates that it satisfies the criteria as a potential probiotic and may be used as an effective probiotic starter in food applications.
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Affiliation(s)
- Pattra Charnchai
- Metabolic Engineering Research Unit, Institute of Agricultural Technology, School of Biotechnology, Suranaree University of Technology, 111 University Avenue, Suranaree Sub-district, Muang District, Nakhon Ratchasima 30000, Thailand
| | - Sirima Suvarnakuta Jantama
- Division of Biopharmacy, Faculty of Pharmaceutical Sciences, Ubon Ratchathani University, Warinchamrap, Ubon Ratchathani 34190, Thailand
| | - Chutinun Prasitpuriprecha
- Division of Biopharmacy, Faculty of Pharmaceutical Sciences, Ubon Ratchathani University, Warinchamrap, Ubon Ratchathani 34190, Thailand
| | - Sunthorn Kanchanatawee
- Metabolic Engineering Research Unit, Institute of Agricultural Technology, School of Biotechnology, Suranaree University of Technology, 111 University Avenue, Suranaree Sub-district, Muang District, Nakhon Ratchasima 30000, Thailand
| | - Kaemwich Jantama
- Metabolic Engineering Research Unit, Institute of Agricultural Technology, School of Biotechnology, Suranaree University of Technology, 111 University Avenue, Suranaree Sub-district, Muang District, Nakhon Ratchasima 30000, Thailand
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90
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Giles-Gómez M, Sandoval García JG, Matus V, Campos Quintana I, Bolívar F, Escalante A. In vitro and in vivo probiotic assessment of Leuconostoc mesenteroides P45 isolated from pulque, a Mexican traditional alcoholic beverage. SPRINGERPLUS 2016; 5:708. [PMID: 27375977 PMCID: PMC4906094 DOI: 10.1186/s40064-016-2370-7] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Accepted: 05/19/2016] [Indexed: 11/10/2022]
Abstract
Pulque is a Mexican traditional alcoholic, non-distilled, fermented beverage produced by the fermentation of the sap, known as aguamiel, extracted from several maguey (Agave) species. Pulque has traditionally been considered a healthy beverage due to its nutrient content and also a traditional medicine for the treatment of gastrointestinal disorders and intestinal infections. During pulque fermentation, the development of acidity, alcohol and viscosity define its final sensorial properties, developing an enriched environment where dominant lactic acid bacteria (LAB), including diverse Leuconostoc species, are present. Because traditional pulque is consumed directly from the fermentation vessel, the naturally associated LAB are ingested and reach the human small intestine alive. Here, we report the in vitro and in vivo probiotic assessment of Leuconostoc mesenteroides strain P45 isolated from pulque. This isolated LAB species exhibited lysozyme, acid (pH 3.5) and bile salts (0.1 and 0.3 % oxgall) resistance. Antibacterial activity against the pathogens Listeria monocytogenes, enteropathogenic Escherichia coli, Salmonella enterica serovar Typhi and S. enterica serovar Typhimurium were observed in assays involving cell-to-cell contact, cell-free 2× concentrated supernatants and cell-to-cell contact under exopolysaccharide-producing conditions. The in vivo probiotic assessment showed an anti-infective activity of L. mesenteroides P45 against S. enterica serovar Typhimurium in challenged male and female BALB/c mice. Analysis of the available genome sequence of strain P45 allowed identified a pre-bacteriocin coding gene and six peptidoglycan hydrolase enzymes, probably involved in the antimicrobial activity of this strain. The results presented in this study support some potential microbial mechanisms associated with the beneficial effects on human health of this LAB involved in the fermentation of pulque.
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Affiliation(s)
- Martha Giles-Gómez
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510 Ciudad de México, México
| | - Jorge Giovanni Sandoval García
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510 Ciudad de México, México
| | - Violeta Matus
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001, Col. Chamilpa, 62210 Cuernavaca, Morelos México
| | - Itzia Campos Quintana
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, 04510 Ciudad de México, México
| | - Francisco Bolívar
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001, Col. Chamilpa, 62210 Cuernavaca, Morelos México
| | - Adelfo Escalante
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001, Col. Chamilpa, 62210 Cuernavaca, Morelos México
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91
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Kuda T, Kataoka M, Nemoto M, Kawahara M, Takahashi H, Kimura B. Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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92
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Zhang B, Wang Y, Tan Z, Li Z, Jiao Z, Huang Q. Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1490-9. [PMID: 26954218 PMCID: PMC5003976 DOI: 10.5713/ajas.15.0849] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 12/21/2015] [Accepted: 01/14/2016] [Indexed: 02/06/2023]
Abstract
In this study, 69 lactobacilli isolated from Tibetan Qula, a raw yak milk cheese, were screened for their potential use as probiotics. The isolates were tested in terms of: Their ability to survive at pH 2.0, pH 3.0, and in the presence of 0.3% bile salts; tolerance of simulated gastric and intestinal juices; antimicrobial activity; sensitivity against 11 specific antibiotics; and their cell surface hydrophobicity. The results show that out of the 69 strains, 29 strains (42%) had survival rates above 90% after 2 h of incubation at pH values of 2.0 or 3.0. Of these 29 strains, 21 strains showed a tolerance for 0.3% bile salt. Incubation of these 21 isolates in simulated gastrointestinal fluid for 3 h revealed survival rates above 90%; the survival rate for 20 of these isolates remained above 90% after 4 h of incubation in simulated intestinal fluid. The viable counts of bacteria after incubation in simulated gastric fluid for 3 h and simulated intestinal fluid for 4 h were both significantly different compared with the counts at 0 h (p<0.001). Further screening performed on the above 20 isolates indicated that all 20 lactobacilli strains exhibited inhibitory activity against Micrococcus luteus ATCC 4698, Bacillus subtilis ATCC 6633, Listeria monocytogenes ATCC 19115, and Salmonella enterica ATCC 43971. Moreover, all of the strains were resistant to vancomycin and streptomycin. Of the 20 strains, three were resistant to all 11 elected antibiotics (ciprofloxacin, erythromycin, tetracycline, penicillin G, ampicillin, streptomycin, polymyxin B, vancomycin, chloramphenicol, rifampicin, and gentamicin) in this study, and five were sensitive to more than half of the antibiotics. Additionally, the cell surface hydrophobicity of seven of the 20 lactobacilli strains was above 70%, including strains Lactobacillus casei 1,133 (92%), Lactobacillus plantarum 1086-1 (82%), Lactobacillus casei 1089 (81%), Lactobacillus casei 1138 (79%), Lactobacillus buchneri 1059 (78%), Lactobacillus plantarum1141 (75%), and Lactobacillus plantarum 1197 (71%). Together, these results suggest that these seven strains are good probiotic candidates, and that tolerance against bile acid, simulated gastric and intestinal juices, antimicrobial activity, antibiotic resistance, and cell surface hydrophobicity could be adopted for preliminary screening of potentially probiotic lactobacilli.
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Affiliation(s)
- Bei Zhang
- Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, Zhengzhou, Henan 450052, China.,Department of Chemical and Environmental Engineering, Jiaozuo University, Jiaozuo, Henan 454000, China
| | - Yanping Wang
- Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, Zhengzhou, Henan 450052, China
| | - Zhongfang Tan
- Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, Zhengzhou, Henan 450052, China
| | - Zongwei Li
- Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, Zhengzhou, Henan 450052, China
| | - Zhen Jiao
- Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, Zhengzhou, Henan 450052, China
| | - Qunce Huang
- Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University, Zhengzhou, Henan 450052, China
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93
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Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses. Food Microbiol 2016; 57:16-22. [PMID: 27052697 DOI: 10.1016/j.fm.2015.11.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 11/12/2015] [Accepted: 11/17/2015] [Indexed: 11/22/2022]
Abstract
Lysozyme (LZ) is used in several cheese varieties to prevent late blowing which results from fermentation of lactate by Clostridium tyrobutyricum. Side effects of LZ on lactic acid bacteria population and free amino acid pattern were studied in 16 raw-milk hard cheeses produced in eight parallel cheese makings conducted at four different dairies using the same milk with (LZ+) or without (LZ-) addition of LZ. The LZ-cheeses were characterized by higher numbers of cultivable microbial population and lower amount of DNA arising from lysed bacterial cells with respect to LZ + cheeses. At both 9 and 16 months of ripening, Lactobacillus delbrueckii and Lactobacillus fermentum proved to be the species mostly affected by LZ. The total content of free amino acids indicated the proteolysis extent to be characteristic of the dairy, regardless to the presence of LZ. In contrast, the relative patterns showed the microbial degradation of arginine to be promoted in LZ + cheeses. The data demonstrated that the arginine-deiminase pathway was only partially adopted since citrulline represented the main product and only trace levels of ornithine were found. Differences in arginine degradation were considered for starter and non-starter lactic acid bacteria, at different cheese ripening stages.
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94
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Abosereh NA, Ghani SAE, Gomaa RS, Fouad MT. Molecular Identification of Potential Probiotic Lactic Acid Bacteria Strains Isolated from Egyptian Traditional Fermented Dairy Products. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/biotech.2016.35.43] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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95
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Owusu-Kwarteng J, Tano-Debrah K, Akabanda F, Jespersen L. Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough. BMC Microbiol 2015; 15:261. [PMID: 26560346 PMCID: PMC4642623 DOI: 10.1186/s12866-015-0602-6] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Accepted: 11/06/2015] [Indexed: 12/05/2022] Open
Abstract
BACKGROUND Throughout Africa, food fermentations are still driven by indigenous microorganisms which influence the nutritional, organoleptic and safety of the final products. However, for improved safety, consistent quality and beneficial health effects, a trend has emerged which involves the isolation of indigenous strains from traditional fermented products to be used as functional starter cultures. These functional starter cultures possess inherent functional characteristics and can contribute to food quality and safety by offering one or more organoleptic, nutritional, technological or health advantage (probiotics). With the aim of selecting potential probiotic starter cultures, Lactobacillus fermentum strains isolated from fermented millet dough were investigated for technological properties and probiotic traits in-vitro. RESULTS A total of 176 L. fermentum strains were assessed for technological properties including rate of acidification, exopolysaccharide production and amylase activity. Following this, 48 strains showing desirable technological properties were first screened for acid resistance. Sixteen acid resistant strains were assessed for additional probiotic properties including resistance to bile salts, bile salt hydrolysis, antimicrobial property, haemolysis and antibiotics resistance. L. fermentum strains clustered into 3 groups represented by 36 %, 47 % and 17 % as fast, medium and slow acidifiers respectively. About 8 %, 78 % and 14 % of the strains showed strong, weak and no exopolysaccharides production respectively. Amylase activity was generally weak or not detected. After exposure of 48 L. fermentum strains to pH 2.5 for 4 h, 16 strains were considered to be acid resistant. All 16 strains were resistant to bile salt. Four strains demonstrated bile salt hydrolysis. Antimicrobial activity was observed towards Listeria monocytogenes and Staphylococcus aureus but not E. coli and Salmonella enteritidis. Lactobacillus fermentum strains were generally susceptible to antibiotics except 6 strains which showed resistance towards streptomycin, gentamicin and kanamycin. CONCLUSION In vitro determination of technological and probiotic properties have shown strain specific difference among L. fermentum strains isolated from fermented millet dough. Sixteen (16) L. fermentum strains have been shown to possess desirable technological and probiotic characteristics in vitro. These strains are therefore good candidates for further studies to elucidate their full potential and possible application as novel probiotic starter cultures.
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Affiliation(s)
- James Owusu-Kwarteng
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, P. O. Box 24, Navrongo Campus, Navrongo, Ghana.
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, P. O. Box 134, Legon-Accra, Ghana.
| | - Fortune Akabanda
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, P. O. Box 24, Navrongo Campus, Navrongo, Ghana.
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958, Frederiksberg C, Denmark.
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96
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The buffalo Minas Frescal cheese as a protective matrix of Bifidobacterium BB-12 under in vitro simulated gastrointestinal conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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97
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Nunes CA, Alvarenga VO, de Souza Sant'Ana A, Santos JS, Granato D. The use of statistical software in food science and technology: Advantages, limitations and misuses. Food Res Int 2015; 75:270-280. [DOI: 10.1016/j.foodres.2015.06.011] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2015] [Revised: 06/07/2015] [Accepted: 06/08/2015] [Indexed: 12/22/2022]
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98
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Kuda T, Nemoto M, Kawahara M, Oshio S, Takahashi H, Kimura B. Induction of the superoxide anion radical scavenging capacity of dried 'funori'Gloiopeltis furcata by Lactobacillus plantarum S-SU1 fermentation. Food Funct 2015; 6:2535-41. [PMID: 26110834 DOI: 10.1039/c5fo00668f] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
To understand the beneficial properties of edible algae obtained from the north-eastern (Sanriku) Satoumi region of Japan, the antioxidant properties of hot aqueous extract solutions (AES) obtained from 18 dried algal products were determined. The samples included 4 Ceratophyllum demersum (matsumo), 5 Undaria pinnatifida (wakame), 5 Laminaria japonica (kombu), and 2 each of Gloiopeltis furcate (funori) and G. tenax (funori). Of these products, the total phenolic content and Fe-reducing power were highest in matsumo. On the other hand, the polysaccharide content, viscosity, and superoxide anion radical (O2˙(-))-scavenging capacity were highest in funori. Lactobacillus plantarum S-SU3, isolated from the intestine of Japanese surfperch, and Lb. plantarum S-SU1, isolated from salted squid, could ferment the AES of matsumo and funori, respectively. Although the Fe-reducing power of the matsumo solution was reduced due to fermentation, the O2˙(-)-scavenging capacity of the funori solution was increased by fermentation. Furthermore, the fermented funori suspension protected Saccharomyces cerevisiae, a live cell model, against H2O2 toxicity. These results suggest that the fermented funori is a promising functional food material that is capable of protecting against reactive oxygen species.
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Affiliation(s)
- Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-city, Tokyo 108-8477, Japan.
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99
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de Almeida Júnior WLG, Ferrari ÍDS, de Souza JV, da Silva CDA, da Costa MM, Dias FS. Characterization and evaluation of lactic acid bacteria isolated from goat milk. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Solieri L, Rutella GS, Tagliazucchi D. Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation. Food Microbiol 2015; 51:108-16. [PMID: 26187835 DOI: 10.1016/j.fm.2015.05.012] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Revised: 04/26/2015] [Accepted: 05/19/2015] [Indexed: 12/18/2022]
Abstract
This study aimed at evaluating non-starter lactobacilli (NSLAB) isolated from cheeses for their proteolytic activity and capability to produce fermented milk enriched in angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides. Preliminarily, 34 NSLAB from Parmigiano Reggiano (PR) and 5 from Pecorino Siciliano cheeses were screened based on their capacity to hydrolyze milk proteins. Two NSLAB strains from PR, Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, showed the most proteolytic phenotype and were positively selected to inoculate sterile cow milk. The fermentation process was monitored by measuring viable cell population, kinetic of acidification, consumption of lactose, and synthesis of lactic acid. Milk fermented with Lb. casei PRA205 exhibited higher radical scavenging (1184.83 ± 40.28 mmol/L trolox equivalents) and stronger ACE-inhibitory (IC50 = 54.57 μg/mL) activities than milk fermented with Lb. rhamnosus PRA331 (939.22 ± 82.68 mmol/L trolox equivalents; IC50 = 212.38 μg/mL). Similarly, Lb. casei PRA205 showed the highest production of ACE-inhibitory peptides Val-Pro-Pro and Ile-Pro-Pro, which reached concentrations of 32.88 and 7.52 mg/L after 87 and 96 h of milk fermentation, respectively. This evidence supports Lb. casei PRA205, previously demonstrated to possess characteristics compatible with probiotic properties, as a promising functional culture able to promote health benefits in dairy foods.
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Affiliation(s)
- Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy.
| | - Giuseppina Sefora Rutella
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, Besta Building, 42122 Reggio Emilia, Italy
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